Everyday I milk Mattie, two times a day. Once in the morning and once in the evening.
I get 1.5 gallons each milking. That's 3 gallons a day!
21 gallons of milk a week means we get to have fresh, raw butter around here.
Butter is the easiest dairy product to make.
All you do is skim the cream off the milk.
Any milk that has not been homogenized will separate out after around 24 hours in the fridge. The longer it stays undisturbed the more it separates.
So.. I just get my little dipper......
(which means we should watch how much milk we are drinking because were gonna get fat)
I put the cream into the food processor, I can only do a little at a time.
Get out your colander line it with a piece of cloth and pour it all in. You will also want to rinse the butter with cold water.
If you don't, your butter will taste sort of sour.
Good News, raw butter has been found to not be bad for your health. It is the homogenization process which changes the molecular structure of the protein that is harmful.